Sushi 99
Last inspected: Mar 4, 2026
27
Score
Going back to 2022, Sushi 99 has 10 inspections in the public record. The newest entry in the record is dated Mar 4, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Recent visits have flagged more than earlier ones: around 20 violations per visit lately, up from roughly 11 violations before.
The most common issue across all inspections has been “carbon dioxide/helium tanks not adequately secured”, showing up two times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. The pattern in the record is worth a careful look.
10
Inspections
1
Critical latest
5
Major latest
13
Minor latest
Inspection History
Mar 4, 2026
Routine - Food
1 critical violation. 5 major violations. 13 minor violations.
View 19 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over soy sauce at the walk-in cooler - From follow-up inspection 2026-03-04: **Time Extended**
08A-05-6
Intermediate - - From initial inspection : Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Kimchi and tofu opened Sunday no date marked. Operator label it . **Corrected On-Site** - From follow-up inspection 2026-03-04: **Time Extended**
02C-03-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table . - From follow-up inspection 2026-03-04: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash blocked with bucket of rice . Operator removed it . **Corrected On-Site** - From follow-up inspection 2026-03-04: **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine dishwasher no test available. - From follow-up inspection 2026-03-04: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not available For some employee . **Repeat Violation** - From follow-up inspection 2026-03-04: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Multiple Plastic to go soup containers used as scoop at the rice and sauce **Repeat Violation** - From follow-up inspection 2026-03-04: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation** - From follow-up inspection 2026-03-04: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored at the reach-in freezer not identified as employee food . Operator removed it . **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2026-03-04: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen. **Repeat Violation** - From follow-up inspection 2026-03-04: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Fryer oil stored on floor at the kitchen. **Corrected On-Site** - From follow-up inspection 2026-03-04: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and prep table . Operator removed it . **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2026-03-04: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on grill handle . **Corrected On-Site** - From follow-up inspection 2026-03-04: **Time Extended**
10-20-4
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water at 120 f. - From follow-up inspection 2026-03-04: **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. - From follow-up inspection 2026-03-04: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment. **Repeat Violation** - From follow-up inspection 2026-03-04: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Wash/Rinse/Sanitizing solution not maintained clean. Observed employee washing dishes without sanitation only wash and rinse. - From follow-up inspection 2026-03-04: **Time Extended**
16-05-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep station . **Repeat Violation** - From follow-up inspection 2026-03-04: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Sugar no label . Operator label it. **Corrected On-Site** - From follow-up inspection 2026-03-04: **Time Extended**
02D-01-5
27
Feb 26, 2026
Routine - Food
4 critical violations. 5 major violations. 15 minor violations.
View 24 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over soy sauce at the walk-in cooler
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna was still at the oxygen package at 47f.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (47F - Cold Holding); tofu (47F - Cold Holding); tuna (47F - Cold Holding); cut chicken (47F - Cold Holding); raw shell eggs (47F - Cold Holding) Operator stated the last time he checked was a 40 f 3 hours ago and he moved the food to different cooler to cool down . **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Shrimp tempura no time mark . Operator label it . **Corrected On-Site**
03F-02-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Kimchi and tofu opened Sunday no date marked. Operator label it . **Corrected On-Site**
02C-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board make table .
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Employee hand wash blocked with bucket of rice . Operator removed it . **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine dishwasher no test available.
16-37-1
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Not available For some employee . **Repeat Violation**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Multiple Plastic to go soup containers used as scoop at the rice and sauce **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Repeat Violation**
36-34-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna was still at the oxygen package at 47f.
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored at the reach-in freezer not identified as employee food . Operator removed it . **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Faucet/handle missing at plumbing fixture. Cold water faucet handle not working at the employee hand sink next to dishwasher.
29-09-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Fryer oil stored on floor at the kitchen. **Corrected On-Site**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between make table and prep table . Operator removed it . **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on grill handle . **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in standing water at 120 f.
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
22-08-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment. **Repeat Violation**
22-16-4
Basic - Wash/Rinse/Sanitizing solution not maintained clean. Observed employee washing dishes without sanitation only wash and rinse.
16-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on prep station . **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Sugar no label . Operator label it. **Corrected On-Site**
02D-01-5
16
Oct 1, 2025
Routine - Food
2 critical violations. 2 major violations. 12 minor violations.
View 16 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade bags used in direct contact with food. Welcome bag used as storage for imitation crab at the reach-in freezer. **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
14-31-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored on top of raw beef at the reach-in freezer . **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
08A-02-6
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Plastic bucket stored on employee hand sink kitchen area . **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator shut off faucet at the employee hand sink the one next to dishwasher because of the leak . **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Ceiling tile missing. Top of the reach-in freezer back of the house . **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
36-36-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on top of soy sauce at walk-in cooler not identified or segregation. **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
08B-49-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen. **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Food stored on floor. Brown sugar stored on floor at the storage area . **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between a prep table and the wall back area . And observed knives stored between a make table and prep table next to it . **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - Light not functioning. Multiple light missing at the kitchen. **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Avocado at the sushi bar have a sticker . **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
08B-39-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table . **Repeat Violation** **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
22-16-4
Basic - - From initial inspection : Basic - Stored food not covered. Salmon stored at the reach-in freezer no covered . **Corrected On-Site** **Repeat Violation** **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
08B-12-5
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored at the prep table . **Repeat Violation** **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
21-12-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Plastic container without Handel used as scoop for the rice and soy sauce . **Warning** - From follow-up inspection 2025-10-01: **Time Extended**
14-01-5
33
Jul 31, 2025
Routine - Food
2 critical violations. 4 major violations. 12 minor violations.
View 18 violations
High Priority - Nonfood-grade bags used in direct contact with food. Welcome bag used as storage for imitation crab at the reach-in freezer. **Corrected On-Site** **Warning**
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored on top of raw beef at the reach-in freezer . **Corrected On-Site** **Warning**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Plastic bucket stored on employee hand sink kitchen area . **Warning**
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. **Warning**
11-26-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator shut off faucet at the employee hand sink the one next to dishwasher because of the leak . **Warning**
27-16-4
Basic - Floor soiled/has accumulation of debris. Throughout kitchen. **Warning**
36-73-4
Basic - Food stored on floor. Brown sugar stored on floor at the storage area . **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between a prep table and the wall back area . And observed knives stored between a make table and prep table next to it . **Corrected On-Site** **Warning**
10-17-4
Basic - Light not functioning. Multiple light missing at the kitchen. **Warning**
36-62-4
Basic - Raw fruits/vegetables not washed prior to preparation. Avocado at the sushi bar have a sticker . **Warning**
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table . **Repeat Violation** **Warning**
22-16-4
Basic - Stored food not covered. Salmon stored at the reach-in freezer no covered . **Corrected On-Site** **Repeat Violation** **Warning**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored at the prep table . **Repeat Violation** **Warning**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Plastic container without Handel used as scoop for the rice and soy sauce . **Warning**
14-01-5
Basic - Ceiling tile missing. Top of the reach-in freezer back of the house . **Warning**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. **Warning**
36-34-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on top of soy sauce at walk-in cooler not identified or segregation. **Warning**
08B-49-4
27
Aug 2, 2024
Food-Licensing Inspection
8 minor violations.
View 8 violations
Basic - Carbon dioxide/helium tanks not adequately secured. Back area . **Corrected On-Site**
51-11-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door back area.
35B-01-4
Basic - Food stored in a location that is exposed to splash/dust. Sushi crumb stored next to employee hand sink front area . **Corrected On-Site**
08B-36-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Energy drink storaged bottom of make table . **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelf.
22-16-4
Basic - Stored food not covered. Lobsters tail on the freezer not covered. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. At the kitchen. **Repeat Violation**
21-38-4
67
Jul 18, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
43
Mar 14, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
52
Oct 30, 2023
Routine - Food
3 critical violations. 2 major violations. 12 minor violations.
View 17 violations
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server brought back dirty dishes and proceeded to grab food plated to be served to customers. Re-educated
12A-02-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Knives from sushi bar on dirty surface were only washed, not sanitized.
22-45-4
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Fresh Salmon on invoice only states farmed raised. Letter received from KGI. **Corrected On-Site**
01D-08-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. . Part of Serv Safe book. **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. Cookline by rice cooker. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Shield. **Corrected On-Site** **Repeat Violation**
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Drain cover(s) missing. Outdoor mop sink.
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Bottled water over prep table.
12B-07-4
Basic - Food stored on floor. Buckets of soy and ginger. **Corrected On-Site**
08B-38-4
Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Raw shrimp placed on cookline cutting board, employee made no effort to clean after use. Inspector had employee clean and sanitize.
08B-23-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Knives on dirty styrofoam at sushi bar. Removed to clean. **Corrected On-Site**
10-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 99 degree water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Light not functioning. Over cookline
36-62-4
Basic - Reuse of single-service or single-use articles. Employee attempted to rinse single use glove after handling raw shrimp. **Corrected On-Site**
25-32-4
Basic - Screen in door torn/in poor repair rear door,
35B-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables celery over washed cut vegetables (shredded carrots) in walk in cooler. **Corrected On-Site**
08B-17-4
29
Mar 30, 2023
Routine - Food
2 minor violations.
View 2 violations
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Manager cleaned **Corrected On-Site**
22-20-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 125F - 166F **Corrected On-Site**
10-07-4
90
Oct 27, 2022
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
67
Frequently Asked Questions
When was Sushi 99 last inspected?
The most recent health inspection at Sushi 99 on file is from Mar 4, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sushi 99?
Across the inspection record, “carbon dioxide/helium tanks not adequately secured” has been cited two times, more than any other issue at Sushi 99.
How does Sushi 99 compare to other restaurants in Orlando?
Sushi 99 most recently scored 27 out of 100, which is lower than the Orlando average of 79.
Has Sushi 99's inspection record improved over time?
No. Recent inspections at Sushi 99 have averaged around 20 violations per visit, up from roughly 11 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sushi 99 means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sushi 99 inspected?
Based on the inspection history on file, Sushi 99 is inspected around three times per year on average.
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